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PrintMUSTARD PRAWN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the fat in medium saucepan; add onion and garlic. Stir until onion is soft.
- Stir in mustard seed mixture, cumin seeds, turmeric, sugar, the water and juice; bring to boil.
- Simmer to low flame, cook, uncovered for about 10-12 minutes or until mixture has thickened slightly.
- Blend the mixture until smooth. Return mixture to saucepan.
- Stir in curry leaves and prawns; stir over medium heat for about 5 minutes or until prawns are tender.
INGREDIENTS
- 1 kg uncooked king prawns, shelled and deveined, leaving tails intact
- ½ teaspoon ground turmeric
- 2 teaspoon brown sugar
- 2 tablespoon ghee
- 2 tablespoons peanut oil
- 350 grams brown onions, grated
- 2 cloves garlic, crushed
- 2 teaspoons cumin seeds
- 200 ml water
- 1 tablespoon lemon juice
- Salt, to taste
- Few dried curry leaves
Ground to Paste
- 4-6 small dried red chillies, soaked and drained
- 1 tablespoon black mustard seeds, soaked and drained
6 comments for “Mustard Prawn Curry”
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